Crispy Eggplant & Tofu Stir Fry

🧂 Ingredients

• 1 Chinese Eggplants

  cut into 1/2" thick rounds
• 1 tsp Kosher Salt
• 1 tbsp Soy Sauce
• 1 tsp White Pepper
• 1 tbsp Corn Starch
• 16 oz Extra Firm Tofu

  cut into triangles
• 3 tbsp Corn Starch
• 1 tsp White Pepper
• 1 tbsp Soy Sauce
• 1 tbsp Cooking Oil
• ¼ cup Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Rice vinegar
• 1 tbsp Brown Sugar
• 1 tbsp Vegetarian Hoisin Sauce
• ½ tsp Black Pepper

  or to taste
• 1 tsp Garlic Powder
• 1 tbsp Corn Starch
• ¾ cup Water
• 2 tbsp Cooking Oil

  for frying
• 1 tsp Ginger

  minced
• 5 Garlic

  roughly chopped
• 3 Scallions

  sliced (white and green parts separated)
• 2 Birds Eye Chili
• 1 tsp Sesame Seeds

  for garnish
• Green Onions

  for garnish

Instructions

• 1 Cut Chinese eggplant into 1/2" thick rounds.
• 2 Lay the rounds onto a wire rack placed on a large cookie sheet in a single layer
  and sprinkle them with salt. Wait for 10-15 minutes for the salt to remove water
  from the eggplant.
• 3 In a bowl, whisk together water, soy sauce, corn starch, and white pepper into a
  thick batter.
• 4 Pat dry the eggplant rounds and dip each one into the batter and place onto a
  parchment lined air fryer tray.
• 5 Air fry at 375 F (190 C) for 20 minutes, flip half way through.
• 6 Remove and set aside to add to the stir fry.
• 7 Press the Tofu for 20-30 minutes to remove excess water.
• 8 Cut the Tofu into triangles.
• 9 Place the tofu into a large mixing bowl, and add corn starch, soy sauce, and
  white pepper. Gently mix using a silicone spatula to avoid breakage.
• 10 Transfer the tofu onto parchment lined air fryer tray, and air fry for 15-20
  minutes at 375 F (190 C) flipping the pieces half way through.
• 11 Remove and set aside to add to the stir fry.
• 12 In a mixing cup, whisk together water, soy sauce, dark soy sauce, rice vinegar,
  brown sugar, hoisin sauce, black pepper, garlic powder and corn starch.
• 13 Set aside to add to the stir fry.
• 14 In a wok or a pan over medium low heat, add cooking oil and allow it to heat up.
• 15 Add in garlic slices, ginger slices, White of the Scallions and chopped birds
  eye chilies. Sauté for 60 seconds or until fragrant.
• 16 Whisk the stir fry sauce, and add it to the pan. Increase the heat to medium,
  and stir continuously to allow the sauce to thicken. Once thickened, lower the
  heat to low.
• 17 Add in the crispy eggplant and air fried tofu to the wok along with scallion
  greens and sesame seeds. Toss to coat all ingredients in the sauce, and heat
  through.
• 18 Serve with streamed Jasmin rice and enjoy!

Nutrition Info